The Historical Gastronomy Centre, with Karikol Slow Food Brussels, recreated a thirteenth-century Sicilian-Norman banquet to close the ‘Pasta’ series at the Bibliothèque des Riches Claires.
In the kitchen and around the table
Yves Cousin of Dill d’Ycov was assisted by the teams of Slow Food Brussels and the Historical Gastronomy Centre: Anna Rosa Aresu, Anne Bortels, Cécile Fossoul, Pierre Leclercq, Rosa Luisa Nunès dos Santos and Agnès Tas.
Perspectives on Frederick II
Alain Dierkens, professor at ULB, presented ‘Stupor mundi’, an introduction to Frederick II Hohenstaufen and his court.
Food historian Liliane Plouvier introduced the menu and its sources.
The recreation drew on I ricettari di Federico secundo, edited by Anna Martellotti in Bari in 2005, which contains the earliest known treatise on pasta.
